Chilli Chicken Recipe—Kolkata Restaurant Style Dry Chilli Chicken—Indo-Chinese Chicken Gravy Recipe
Calcutta-styleChilli Chicken
Calcutta-style Chilli Chicken: An Indian–Chinese dish born in the Chinatowns of Calcutta
boneless chicken thigh 250g
thighs are juicier, and don’t become tough and dry when cooked
cut chicken in 3cm cubes
for the marinade
egg white half an egg (15g), dark soy sauce 15g
chinese cooking wine 10g (optional)
pepper ½ tsp
crush 2g ginger, 2g garlic, 3g salt
baking soda 1 pinch (for crispiness), cornflour 12g
pour half over the chicken; we’ll use the other half in step 7
marinate chicken until you prep and cook the sauce (about 30 mins)
onions 75g, 3cm squares
capsicum 50g, 3cm squares
ginger 5g, finely chopped
garlic 5g, finely chopped
green chillies 10g, cut on the bias
spring onions for garnish (optional)
the sauce cooks very fast, in under 5 minutes prep everything beforehand
dark soy sauce 8g, light soy sauce 8g
chinese cooking wine 10g (optional), vinegar 10g
tomato ketchup 20g, red chilli sauce 15g
salt 2g, pepper 1 tsp
msg 1 pinch
chicken stock 75g
keep sauce solution ready before you start cooking
make a thick, smooth slurry of ½ tsp cornflour
and 1 tsp water
cornflour helps thicken the sauce, but too much can ruin the taste
before you begin get the pan as hot as you can—we will cook on high heat
keep everything (veggies, sauces, slurry) within arm’s reach—the sauce will cook very fast, in under 5 minutes
heat 20g vegetable oil
dried red chillies
onions & capsicum
fry on high heat
20g sugar
caramelise sugar for 1 minute to get the gorgeous, sticky sauce we associate with chilli chicken
green chillies & ginger: fry for 30 seconds
fry garlic for 30 seconds; don’t let it brown
sauce solution
when it comes to a boil...
add cornflour slurry
turn off the heat—we’ll come back to the sauce later
to coat the chicken
cornflour ¼ cup (30g), plain flour (maida) ¼ cup (30g)
salt 3g, baking powder ¼ tsp (for crispiness)
add the second half of the marinade we reserved in step 2
mix until flour resembles breadcrumbs in texture
toss 3–4 pieces of chicken at a time
press cornflour mixture onto the chicken
dust off excess
deep fry in hot oil (170°C)
toss to fry evenly, until golden
heat up the sauce and add the chicken
we breaded and fried the chicken last so that it remains crisp when served
OPTIONAL: finish with chilli oil
spring onions
serve immediately, before the chicken goes soggy!
bengali fried rice (link in description)
Chilli chicken recipe: Chilli chicken is perhaps the most popular Indo-Chinese dish found both in restaurants and street side stalls. No visit to Calcutta's Chinatowns (especially Tangra) is complete without an order of chilli chicken. The dry chilli chicken works as a snack, appetiser as well as a side. The gravy chilli chicken is more popular as a side to either chowmein or with fried rice. There are various versions of the chilli chicken recipes. While you can play around with the sauces you like in your chilli chicken, most folks will agree that the best chilli chicken has the chicken still crispy when served. With that goal in mind we tested both the wet batter as well as the dry breading technique and finally went with breading. What yielded the crunchiest chicken was Kenji Lopez-Alt's method (https://www.seriouseats.com/2014/04/the-food-lab-bringing-home-general-tsos-chick.html), which he had used in his General Tso's Chicken recipe in Serious Eats Food Lab. Do give this a try and let us know how it goes! __ 🥘 RECIPE WITH INGREDIENT LIST 📝 https://www.bongeats.com/recipe/chilli-chicken/ __ 🎬 RELATED VIDEOS 🌶 CHILLI SAUCE RECIPE: https://youtu.be/l30g5BEOgpA - BENGALI FRIED RICE: https://youtu.be/dv9P13Y6UZo - KOLKATA EGG ROLL: https://youtu.be/VjVYttymMTA - CHILLI PORK: https://youtu.be/VjVYttymMTA __ 🔪CURIOUS ABOUT OUR KITCHEN POTS & PANS? 🍳 https://bongeats.com/kitchen/tools __ 👕 GET THE BONG EATS PHUCHKA T-SHIRT! https://www.bongeats.com/store __ ℹ️ ABOUT MSG - https://www.youtube.com/watch?v=WCy_0IN_vAE - http://www.bbc.com/future/story/20151106-is-msg-as-bad-as-its-made-out-to-be - https://www.seriouseats.com/2019/01/ask-the-food-lab-the-truth-about-msg.html - David Chang's "Ugly Delicious" on Netflix, Season 1, Episode 7 on fried rice. __ 🎶 MUSIC "Chowringhee" composed by Bemanan ©Bong Eats, 🎧 GET THE ALBUM (© for listening only) https://kit.com/bongeats/music-album-... __ 👨🏽🍳 Cooking Bong Eats recipes? 👩🏽🍳 📸SHOW US YOUR PHOTOS! Instagram @bongeats Or follow us on Twitter @bongeats | Facebook @bongeats